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New England manuscript cookbook, ca. 1897
Page 34
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Salad dressing Alice Gay Beat yolk of one egg thoroughly. While beating drop slowly into it 1 tablespoonful olive oil. Then add wineglass full of vinegar 1/2 teaspoon prepared mustard. Pinch of salt. GRAPE CATSUP. - To those who have not tasted grape catsup, or spiced grapes, its excellence will be a revelation. Take eight pounds of ripe grapes; mash and cook until it is possible to strain the seeds and skins by rubbing them through a fine sieve, then add four pounds of sugar, one quart of vinegar, one tablespoonful each of cinnamon and all-spice, and teaspoonfuls of ground cloves. Place in a preserving kettle and let simmer until quite thick. Place in a wide-mouthed bottle. This catsup is especially with cold mutton, beef, etc. By using half green and half ripe grapes a catsup of more piquant acidity is made.
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Salad dressing Alice Gay Beat yolk of one egg thoroughly. While beating drop slowly into it 1 tablespoonful olive oil. Then add wineglass full of vinegar 1/2 teaspoon prepared mustard. Pinch of salt. GRAPE CATSUP. - To those who have not tasted grape catsup, or spiced grapes, its excellence will be a revelation. Take eight pounds of ripe grapes; mash and cook until it is possible to strain the seeds and skins by rubbing them through a fine sieve, then add four pounds of sugar, one quart of vinegar, one tablespoonful each of cinnamon and all-spice, and teaspoonfuls of ground cloves. Place in a preserving kettle and let simmer until quite thick. Place in a wide-mouthed bottle. This catsup is especially with cold mutton, beef, etc. By using half green and half ripe grapes a catsup of more piquant acidity is made.
Szathmary Culinary Manuscripts and Cookbooks
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